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POLISH EASTER BABKA 
1 pkg. dry yeast
1/4 c. lukewarm milk
1/4 c. lukewarm water
1/4 c. sugar
1/4 c. butter
3 eggs
3 c. flour
1/4 tsp. salt
1/4 c. candied fruits, finely chopped
1/4 c. raisins
1/4 c. blanched slivered almonds, finely chopped and heated to enhance flavor

Dissolve yeast in milk and water. Add 1/2 teaspoon sugar; stir and set aside in a warm place.

In a large bowl, combine butter, remaining sugar, eggs, flour and salt. When yeast mixture bubbles, beat into flour mixture until smooth. Clean sides of bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, 1 hour or more.

Stir in fruits, raisins, and nuts, and turn onto a lightly floured board. Knead 1-2 minutes. Put dough in a greased 2 quart mold or loaf pan. Cover. Let rise until doubled in bulk, 45-60 minutes.

Preheat oven to 375 degrees. Bake 35 minutes or until golden brown. Remove from pan immediately. Serve with sweet butter.

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